The SPLENDA® Brand proudly supports the American Heart Association’s Simple Cooking with Heart™. They’re helping us prepare for our Thanksgiving dinner with this delicious Chipotle Chicken Stuffed Sweet Potatoes recipe made with SPLENDA® No Calorie Sweetener. This savory comfort food is perfect for a chilly fall evening, and is sure to please.

Chipotle Chicken Stuffed Sweet Potatoes Recipe

Servings Per Recipe: 4 Servings

Serving Size: 1 potato, ¾ chicken and bean mixture

INGREDIENTS

4 medium sweet potatoes, thoroughly washed

1 lb. boneless, skinless chicken breasts, all visible fat discarded

2 teaspoons extra virgin olive oil

½ teaspoon black pepper

cooking spray

½ medium white or yellow onion, diced

¾ cup frozen corn, thawed, drained

15 oz. canned, low-sodium black beans

Juice of 1 lime

1 teaspoon SPLENDA® No Calorie Sweetener, Granulated

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon dried oregano

2 tablespoons water

2 tablespoons reduced-fat shredded pepper jack cheese

DIRECTIONS

Preheat oven to 400ºF.

Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork.

While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same preheated oven as the potatoes for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside.